Elvis Bread Pudding Recipe
Chocolate chip bread pudding, scoop of vanilla ice cream, topped with warm peanut butter sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Pudding
Peanut Butter Sauce
Serving
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Tear the stale bread into bite-sized pieces and place them in a large mixing bowl.
- 2
Mix the Custard
In another bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, and salt until well combined.
- 3
Combine and Add Chocolate Chips
Pour the custard mixture over the torn bread and let it soak for at least 15 minutes. Gently fold in the chocolate chips.
- 4
Bake the Pudding
Transfer the soaked bread mixture into a greased baking dish. Bake for 45-50 minutes or until the top is golden brown and the custard is set.
Peanut Butter Sauce
- 5
Prepare the Sauce
In a small saucepan over low heat, combine the creamy peanut butter, maple syrup, and milk. Stir continuously until smooth and warm.
Serving
- 6
Serve the Dish
Scoop out portions of the baked bread pudding, place them on individual serving plates, top with a scoop of vanilla ice cream, and drizzle with the warm peanut butter sauce.